Chocolate Chip Cheesecake Cookies 
Indulge in the creamy delight of Chocolate Chip Cheesecake Cookies, where the classic chocolate chip cookie meets the rich tanginess of cheesecake. These cookies are soft, creamy, and a little dense, offering a unique dessert experience that combines two favorite treats into one.
Ingredients:
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ⅓ cup cornstarch
- ½ cup salted butter, softened
- 8 ounces cream cheese, softened to room temperature
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- ½ cup miniature semi-sweet chocolate chips, plus more for topping
Instructions:
1. Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and cornstarch. Set aside.
2. Cream Butter and Cheese: In a large bowl, beat butter and cream cheese until light and fluffy. Add vanilla and eggs, mixing until combined.
3. Combine: Gradually add powdered sugar to the creamed mixture, then slowly incorporate the dry ingredients and heavy cream. Fold in mini chocolate chips.
4. Chill: Cover the dough and refrigerate for 30 minutes.
5. Prep for Baking: Preheat the oven to 350°F and line baking sheets with parchment paper. Use a cookie scoop to form dough balls, placing them 2 inches apart on the sheets. Freeze for 5 minutes before baking.
6. Bake: Roll dough balls for a smooth finish, press slightly to flatten, and bake for 9-10 minutes until just set.
7. Cool: Allow cookies to cool on a wire rack.
Tips:
- Ensure cream cheese is at room temperature to avoid lumps.
- Chilling the dough makes it easier to handle and helps prevent spreading.
- The smooth balls and slight flattening create picture-perfect cookies that bake evenly.
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